Nutty Basmati Pilaf Recipes

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RICE PILAF



Rice Pilaf image

Toasting small pieces of angel hair pasta gives this rice pilaf dish a nutty flavor. Serve this with our Mediterranean Chicken.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Time 35m

Number Of Ingredients 6

2 tablespoons (1/2-inch pieces) angel-hair pasta, broken from about 30 strands
1 tablespoon unsalted butter
1 (about 3/4 cup) small onion, finely chopped
Pinch of coarse salt
1 cup long-grain white rice
1 1/2 cups or low-sodium store-bought chicken stock

Steps:

  • Heat a dry, small saucepan over high heat until hot. Add the pasta, and cook, stirring, until deep golden brown, about 1 1/2 minutes. Add butter; cook, stirring occasionally, until melted. Stir in onion and salt; cook, stirring occasionally, until onion is translucent, about 2 minutes. Stir in rice, and cook, stirring, 1 minute.
  • Add stock to pan; bring to a boil. Reduce heat and simmer, covered, 15 minutes. Remove from heat; let pilaf stand, covered, 10 minutes. Fluff with a fork before serving.

BASMATI RICE PILAF WITH DRIED FRUITS AND ALMONDS



Basmati Rice Pilaf with Dried Fruits and Almonds image

This basmati rice pilaf is studded with dried fruit and almonds, and scented with cumin, cinnamon and turmeric.

Categories     Vegetables & Sides

Time 35m

Yield 4

Number Of Ingredients 12

1½ cups basmati rice
3 tablespoons unsalted butter
½ cup finely chopped yellow onions, from one small onion
½ teaspoon ground cumin
½ teaspoon ground turmeric
¼ teaspoon ground cinnamon
2 cloves garlic, minced
2¼ cups water
1¼ teaspoon salt
¼ teaspoon freshly ground black pepper
⅓ cup dried fruit, such as currants, raisins or finely chopped dried apricots
¼ cup sliced or slivered almonds, toasted in a small dry skillet over medium heat until golden, about 5 minutes

Steps:

  • Place the rice in a medium bowl and add enough water to cover by 2 inches. Using your hands, gently swish the grains to release any excess starch. Carefully pour off the water, leaving the rice in the bowl. Repeat four to five times, until the water runs almost clear. Using a fine mesh strainer, drain the water from rice. Place the strainer over a bowl and set aside.
  • Melt the butter in a pot over medium-low heat. Add the onion and cook, stirring regularly, until softened but not browned, about 4 minutes. Add the cumin, turmeric, cinnamon, and garlic and cook, stirring constantly, until fragrant, about 30 seconds longer. Add the rice to the pot, and cook, stirring constantly, for about 3 minutes. Add the water, salt, and pepper and bring to a boil. Reduce the heat to low, cover, and simmer until all the liquid is absorbed, 15 to 18 minutes. Off the heat, remove the lid and sprinkle the dried fruit over the rice (do not mix in). Place the lid over the pot and let stand for 10 minutes. Toss in the toasted almonds, fluff the rice with a fork, and serve.

Nutrition Facts : Calories 378, Fat 12g, Carbohydrate 60g, Protein 7g, SaturatedFat 6g, Sugar 2g, Fiber 2g, Sodium 740mg, Cholesterol 23mg

BASMATI & MUSHROOM PILAF



Basmati & Mushroom Pilaf image

This is another one from my mother. I haven't made it myself, but I have eaten plenty of it-- it is sooooo good. I am not big on nuts, but it really does taste good to have the almonds in there.

Provided by TexasKelly

Categories     Rice

Time 30m

Yield 3 cups

Number Of Ingredients 9

1 cup basmati rice
2 tablespoons butter
1 clove garlic, minced
1/2 lb mushroom, sliced thin (fresh mushrooms are best)
2 cups chicken stock
1/2 teaspoon salt
1/2 cup almonds, toasted &,slivered
2 tablespoons parsley, chopped
pepper

Steps:

  • In heavy 2 quart saucepan (with a ice tight lid), saute uncooked rice and garlic in butter until rice is lightly browned.
  • Add mushrooms and saute for 2 more minutes.
  • Add stock, salt and pepper.
  • Bring to a boil.
  • Cover and reduce heat.
  • Simmer for 20 minutes or until water is absorbed.
  • Stir in almonds and parsley.

Nutrition Facts : Calories 510, Fat 23.8, SaturatedFat 6.7, Cholesterol 25.1, Sodium 758.6, Carbohydrate 60.7, Fiber 5.7, Sugar 5.5, Protein 16.6

NUTTY BASMATI PILAF



Nutty Basmati Pilaf image

Nutty, slightly sweet in flavor, this rice pilaf dish beautifully complements any Indian meal. Translated from "Cocina Tradicional India" by Rafi Fernandez.

Provided by canarygirl

Categories     Rice

Time 50m

Yield 4 serving(s)

Number Of Ingredients 12

1 1/4 cups basmati rice
2 tablespoons olive oil
1 onion, minced
2 garlic cloves, minced
1 teaspoon cumin seed
2 teaspoons coriander powder
1/2 teaspoon cardamom
1 bay leaf
2 cups chicken broth or 2 cups vegetable broth
1/2 cup nuts (pistachios, cashews, slivered almonds)
salt and pepper
1 tablespoon chopped cilantro (to garnish)

Steps:

  • Wash rice in a sieve under cold running water until water runs mostly clear.
  • Place rice in a bowl with fresh cold water, and let sit 30 minutes.
  • Drain well.
  • Heat oil in a larger sauté pan, and lightly sauté the onion and garlic until translucent, about 5 minutes.
  • Add the rice, cumin seeds, coriander, cardamom and bay leaf.
  • Toss rice to coat well with the seasonings, and lightly sauté 2 minutes.
  • Add broth, and season with salt and pepper.
  • Bring to a boil, cover and reduce heat to low, and cook 10 minutes.
  • (Do not lift lid.) Remove from heat and allow to sit 5 minutes before lifting lid.
  • Add nuts and toss to combine.
  • Garnish with fresh chopped cilantro.
  • For Vegetarians use the vegetable broth.

NUT RICE PILAF



Nut Rice Pilaf image

Try this Nut Rice Pilaf as a delicious side dish or even a satisfying vegetarian main dish chock full of nuts.

Provided by Molly Watson

Categories     Side Dish

Time 1h15m

Yield 8

Number Of Ingredients 12

1 onion or 4 shallots
3 garlic cloves
1 cup nuts, a mix of almonds, pistachios, walnuts, and pine nuts is nice
2 tablespoons extra virgin olive oil
1/2 teaspoon fine sea salt​
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1 cup long-grain brown rice or basmati brown rice
1 cup dry white wine
2 1/2 cups vegetable broth or chicken broth
Optional: minced flat-leaf parsley, plus whole leaves for garnish

Steps:

  • Prep notes: Peel and finely slice the onion or shallots. Peel and mince the garlic. Roughly chop the nuts. Measure out the spices into a small bowl so they're ready to add. Measure out the wine and broth. Mince the parsley.
  • Heat a large frying or saute pan with a tight-fitting lid over medium-high heat. Add the olive oil, swirl the pan to coat it with the oil, and when the oil is hot (it will shimmer a bit), add the onion and the salt. Cook, stirring frequently until the onion is soft, about 3 minutes.
  • Increase the heat to high and add the nuts. Cook, stirring constantly, until the nuts start to toast. The onions will brown a bit, which is good; if they start to burn or char at all reduce the heat and move to the next steps.
  • Add the garlic and cook until fragrant, about 30 seconds.
  • Evenly sprinkle on the coriander , cumin, and pepper. Cook, stirring, until fragrant, about 30 seconds.
  • Add the rice and stir to combine--the rice should be well coated with the oil and the onions.
  • Pour in the wine and cook, stirring, until the rice can completely absorbed the wine, about 2 minutes.
  • Slowly pour in the broth and bring to a boil. Cover, reduce the heat to low, and cook until the rice is tender to the bite, about 50 minutes.
  • Fluff the pilaf with a fork. Add salt to taste, if needed. Stir in the minced parsley and garnish with whole leaves, if you like. Serve the rice pilaf hot or warm (the range of possible temperatures here makes this an excellent option for buffets).

Nutrition Facts : Calories 242 kcal, Carbohydrate 21 g, Cholesterol 0 mg, Fiber 2 g, Protein 6 g, SaturatedFat 2 g, Sodium 376 mg, Fat 14 g, ServingSize 6 to 8 servings, UnsaturatedFat 12 g

BASMATI AND NUT PILAF



Basmati and Nut Pilaf image

Make and share this Basmati and Nut Pilaf recipe from Food.com.

Provided by Lady D.

Categories     One Dish Meal

Time 55m

Yield 4 serving(s)

Number Of Ingredients 13

1 1/4 cups basmati rice
1 onion (chopped)
1 clove garlic
1 carrot (grated)
1 -2 tablespoon sunflower oil
1 teaspoon cumin seed
2 teaspoons ground coriander
4 cardamom pods
2 cups vegetable stock or 2 cups water
1 bay leaf
1/2 cup unsalted nuts
parsley or cilantro
salt and pepper

Steps:

  • **Rinserice before cooking** Put rice in large bowl of cold water and swill around, pouring out cloudy water as needed.
  • Leave to soak for 30 min in remaining rinsing water.
  • In lrg pan, fry onion, garlic, and carrot in oil.
  • Stir in rice and spices and cook 1-2 minutes, so grains are coated in oil.
  • Pour in stock or water, add bay leaf, and season well.
  • Bring to boil; cover and simmer gently for 10 minutes.
  • Remove from heat without lifting lid.
  • Leave for 5 minutes.
  • If rice is cooked, there will be small steam holes in the center.
  • Discard bay leaf/cardamom pods.
  • Stir in nuts and check seasoning.
  • Scatter parsley over mixture.
  • Can be reheated!

Nutrition Facts : Calories 267.6, Fat 5.4, SaturatedFat 0.8, Sodium 16.7, Carbohydrate 49.9, Fiber 3.3, Sugar 2.4, Protein 5.2

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